EP0820239B1 - Microwave batter comprising amylase - Google Patents

Microwave batter comprising amylase Download PDF

Info

Publication number
EP0820239B1
EP0820239B1 EP96910084A EP96910084A EP0820239B1 EP 0820239 B1 EP0820239 B1 EP 0820239B1 EP 96910084 A EP96910084 A EP 96910084A EP 96910084 A EP96910084 A EP 96910084A EP 0820239 B1 EP0820239 B1 EP 0820239B1
Authority
EP
European Patent Office
Prior art keywords
coating
starch
flour
ingredients
gum
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP96910084A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP0820239A1 (en
Inventor
Keith Pickford
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novus Foods Ltd
Original Assignee
Novus Foods Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novus Foods Ltd filed Critical Novus Foods Ltd
Publication of EP0820239A1 publication Critical patent/EP0820239A1/en
Application granted granted Critical
Publication of EP0820239B1 publication Critical patent/EP0820239B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

Definitions

  • This invention relates to a coating for foodstuffs which is cookable or reheatable by means of a microwave oven.
  • the invention relates particularly but not exclusively to microwave cookable batters or breaded coatings.
  • Microwave ovens are commonly used for heating food products which have been pre-prepared by a foodstuff manufacturer.
  • Pre-prepared products include batter coated foodstuffs in which the basic foodstuff for example meat, fish, poultry, vegetables, fruit or iced products, has been coated in batter optionally coated with crumbs and then deep fried and then frozen for supply to a consumer.
  • Heating in a microwave oven may complete the cooking process or simply reheat a previously cooked product.
  • Microwave cookable coatings have particular requirements. Steam released from the food can cause the batter to become soggy, detracting from the texture and taste of the product.
  • WO88/06007 disclosed a batter composition and method of preparation wherein the foodstuff is predusted with high amylose starch and methyl cellulose.
  • the batter includes high enzyme soya flour.
  • WO93/03634 disclosed an improved predust composition including a mixture of particulate starch and particulate cellulose gum which gels on heating in the presence of moisture. Such a predust can form a dense high viscosity barrier to absorption of oil and migration of moisture. The barrier also provides a stable environment for any seasoning and can enhance bonding with the batter.
  • high enzyme soya flours afford generally acceptable products, variations in their enzyme content have given rise to inconsistent and occasionally undesirable flavours.
  • Amounts referred to in this specification are by dry weight unless indicated otherwise.
  • a microwave cookable or reheatable foodstuff coating comprises an aqueous mixture including the following ingredients:
  • Use of a coating composition in accordance with the first aspect of this invention confers several advantages.
  • Use of cellulose gum, reducing sugars or other expensive ingredients is not essential.
  • the absence of reducing sugars allows the formation of a low calorie food product.
  • the use of an enzyme additive allows use of a wide range of ingredients to form a coating composition which has a long shelf life when frozen and which can be cooked or reheated in a microwave oven to yield a palatable product.
  • Use of soya flour may be minimised or avoided.
  • compositions of this invention do not contain cellulose gum.
  • compositions of this invention preferably exclude use of reducing sugars such as D-xylose.
  • the enzyme additive may be a concentrated enzyme preparation for example in the form supplied by a manufacturer, and not a conventional enzyme-containing ingredient used in batter or food coating formulations such as starch or flour. However the concentrated enzyme preparation may be blended with a further ingredient such as starch or flour prior to formulation of the coating composition. Enzyme preparation supplied by manufacturers may contain buffers and/or stabilising compounds such as polyols and polyelectrolytes.
  • the additive preferably contains only the enzymes required for the coating composition.
  • the presence of other enzymes such as lipoxygenases which may be present in commercial high enzyme flours can be avoided by the present invention. These enzymes are undesirable as they may give rise to adverse flavours.
  • the further ingredients may include dried egg, emulsifiers and ancillary ingredients.
  • the flour employed may comprise soya flour although this is not essential.
  • a mixture of soya flour and other flour for example wheat, rye, oat, buckwheat, maize, rice or potato flour may be employed.
  • Hard wheat flour for example buckwheat flour or pea protein fibre can be employed.
  • the flour used is preferably low gluten flour so as to afford low elasticity, avoiding formation of a chewing coating.
  • flour having a higher gluten content may be employed in conjunction with an enzyme additive which incorporates a protease adapted to hydrolyse the gluten content.
  • the flour may be present in a preferred amount of 20 to 30% by weight of the dry composition.
  • high amylose starch for example native pea starch or wrinkled pea starch is preferred, for example NASTAR (trade mark of Cosucra BV) is especially preferred. Starch obtained from the wrinkled pea variety TRIPOS is especially preferred. High amylose maize starch may also be used.
  • the amylose content is preferably 50 to 70%, more preferably 60% or more.
  • the starch may be present in a preferred amount of 40 to 50%.
  • the dried egg preferably comprises dried whole egg although blends of yolk and albumen may be employed. An amount of 5 to 25%, preferably 5 to 15%, more preferably 10 to 15% may be employed.
  • the gelling agent can be employed in an amount sufficient to stabilise the coating as an emulsion.
  • One or more of the following may be employed: collagen, alginate, xanthan gum, gelatin, guar gum, agar gum, gum arabic, locust bean gum or carrageenan gum. Use of guar gum or mixtures thereof is preferred. Methyl cellulose can be employed but this may not be preferred on account of expense.
  • Carrageenan gum has been found to be purely suitable in conjunction with wheat or maize starch. This leads to a noticeable increase in gel strength. Gum arabic is not very viscous at low concentrations and can be used as an excellent stabiliser and emulsifier. Gum arabic can be used in mixtures with xanthan gum and guar gum. Locust bean gum is particularly suitable in imparting desirable elastic properties to carrageenan and agar gels. Guar gum is preferred for compositions in accordance with this invention because it is stable and gives almost constant viscosity over a wide pH range. Dried guar gum hydrates rapidly in cold water to give highly viscous solutions and high shear mixing has been found to dramatically increase viscosity of guar gum containing compositions.
  • the gelling agent is preferably present in an amount sufficient to give long-term stability, for example to allow for an interruption in production, for example for 12 hours.
  • An amount of up to 5%, preferably 0.25 to 3% may be employed although gum arabic may be used in amounts up to 40%.
  • Preferred emulsifiers comprise lecithin or stearate, for example glyceryl monostearate for example EMULDAN (trade mark of Grinstead).
  • the amount effective to form and emulsin may be employed, for example 1 to 3%.
  • the alpha-amylases may include maltogenic amylases including those expressed by Bacillus subtilis.
  • a preferred enzyme additive is available under the trade mark NOVAMYL MG manufactured by Novo Nordisk. Beta-amylases may also be employed.
  • Preferred enzyme additives act on the starch fraction of flour, modifying the starch to create low molecular weight sugars, for example amylose and dextrins which improve the water retention capacity of the batter.
  • NOVAMYL amylases reduce any tendency to retrogradation or undesirable further hydrolysis during cooking or reheating.
  • Additional enzymes may include proteases for example endopeptidases such as NEUTRASE manufactured by Novo Nordisk.
  • ALKALASE manufactured by Novo Nordisk, Pentosanase, for example PENTOPAN 200 mg (Novo Nordisk) or beta glucanase can also be employed.
  • An alpha-amylase may be employed in any effective amount, for example 0.6 to 0.8%.
  • a protease where present may be in an amount of for example 0.2 to 0.8% which is sufficiently low to avoid formation of bitter peptides. Higher amounts may be employed to facilitate protein breakdown dependent on the composition of the ingredients used.
  • compositions in accordance with this invention incorporate at least one phosphate.
  • Various phosphates may be employed, including monosodium or disodium phosphates.
  • the phosphate is selected to give a solution having the correct pH for optimum enzyme activity. Use of tetrasodium pyrophosphate is especially preferred.
  • the phosphate may be present in an amount of 1 to 4%.
  • a stabiliser preferably ammonium bicarbonate may be employed.
  • Ammonium bicarbonate is preferred as it also serves to reduce undesirable odours and flavours.
  • a process for forming a microwave cookable or reheatable coated foodstuff comprises the steps of:
  • the steps of incubation and mixing under high shear are preferably carried out simultaneously.
  • Incubation may be carried out in a blender, the temperature being maintained at a temperature below 60°C preferably 25 to 40°C.
  • the blended mixture may then be left to stand to complete the enzymic hydrolysis.
  • the resultant mixture may be diluted with water as desired to form a fine emulsion suitable for application to a food substrate.
  • the application of the batter to the food product is preferably carried out below 20°C more preferably around 15°C.
  • a crumb may be applied to the coating and the coated products fried, preferably in soya, rape seed or other suitable oil at 195°C for 55 to 60 seconds.
  • Alternative frying conditions may be employed.
  • the product may then be cooled and cryogenically frozen to a minimum core temperature of -30°C to eliminate micro-organisms.
  • the frozen products may then be packed under nitrogen or other inert atmosphere. Nitrogen may be preferred as this has been found to preserve the integrity of the coating on storage in comparison to other gases used for packaging of food products.
  • a coating composition was prepared by mixing the following ingredients: % ingredients High amylose maize starch 45 Soya flour 30 Dried whole egg 10 Xanthan gum 2 Guar gum 1 Lecithin 3 Alpha amylase 0.8 Protease 0.6 Tetra sodium pyrophosphate 7.6 100
  • a coating composition was prepared by mixing the following ingredients: % ingredients High amylose green wrinkled pea starch 28 High amylose maize starch 15 Soya flour 10 Green wrinkled pea protein 15 Soya Flour 15 Dried whole egg 10 Lecithin 3 Alpha amylase 0.8 Protease 0.6 Tetrasodium pyrophosphate 2.6 100
  • a coating composition was prepared by mixing the following ingredients: % ingredients High amylose green wrinkled pea starch 45 Green wrinkled pea protein 25 Hard wheat flour 5 Dried whole egg 10 Xanthan gum 2 Guar gum 1 Carrageenan 1 Lecithin 3 Alfa amylase 0.8 Protease 0.6 Tetrasodium pyrophosphate 3.6 Thermflo modified starch 3 100
  • a coating composition was prepared by mixing the following ingredients: % ingredients High amylose maize starch 7 Soya flour 32 Dried whole egg 12 Glyceryl monostearate 1 Alfa amylase 1 Xanthan gum 2 Guar gum 1 Thermflo modified starch 1 Tetra sodium pyrophosphate 2 100
  • a coating composition comprising the following ingredients was prepared: % ingredients High amylose starch (Microcrisp, National Starch) 48 Guar gum (3500, Red Carnation) 0.5 - 2 Glyceryl monostearate (Emuldan, Grinstead) 1 Dried whole egg (Henningsens W1) 13 D-Xylose 2 Enzyme additive 3 Soya flour (Hisoy, ADM) balance to 100% 100
  • the composition was mixed using a Silverson high shear mixer for 25 min. The following readings were taken using a number 3 spindle at 12 rpm. 0.5% Guar Gum TIME INITIAL 1 HOUR 2 HOURS Viscosity/cp 210 220 240 Temperature/°C 41.2 30 22.5 1% Guar Gum TIME INITIAL 1 HOUR 2 HOURS Viscosity/cp 550 600 1540 Temperature/°C 40.5 31.5 26.9 2% Guar Gum TIME INITIAL 1 HOUR 2 HOURS Viscosity/cp 4260 4380 4950 Temperature/°C 40.2 30.5 24.5
  • Guar gum 3500 manufactured by Red Carnation (E412) was used.
  • the viscosity observed at 20 rpm is apparently consistent with that of the batter mix at 12 rpm.
  • the mixture 250 g was added to water (750 g) at 15°C and mixed using a Silverson high shear mixer for 23 min until a temperature of 41.6°C was reached.
  • the viscosity readings were as follows using a number 3 spindle at 12 rpm. 2% Gum Blend TIME INITIAL 1 HOUR 2 HOURS Viscosity/cp 9850 9380 10,000+ Temperature/°C 40 26.6 23.5
  • the ingredients were mixed under high shear for 30 min to an active temperature of 40°C.
  • the ingredients were mixed under high shear for 30 min to an active temperature of 40°C.
  • Examples 7 and 8 show that an optimum viscosity can be achieved by adjustment of the amount of gum.
  • the coating was stable in the commercially comparable viscosity band of 600 to 1000 cp and in some cases up to 1500 cp. Pick-up was exceptionally good. A mixture of 3:1 water gave a coating which was stable during frying. Short shelf lift tests up to 30 days showed that the coating was stable on stabilised products.
  • High amylose pea starch 30 High amylose maize starch (Monocrisp, National Starch) 15 Soya flour (Hisoy, ADM) 35 Pea protein 15 Dried whole egg (Henningsens W1) 10 Glyceryl monostearate (Emuldan, Grinstead) 2.75 Alpha amylase 0.8 Tetra sodium pyrophosphate 0.6 Ammonium bicarbonate 0.6 Guar gum 0.25 100
  • the ingredients were mixed under high shear for 30 min to an active temperature of 40°C.
  • compositions of Examples 10 and 11 were mixed in the standard way by adding 250 g of the composition to water and blending using a Silverson high shear mixer until the temperature reached 40°C.
  • Example 9 when mixed with water in the ratio of 3:1 produced a viscosity in excess of 11000 cp. Water retention of the pea starch was found to be extremely high. However this mixture was capable of further dilution. When mixed at 4:1 water:batter the viscosity was about 900 cp. This mixture was found to be ideal for low pick-up applications.
  • Example 10 gave an acceptable viscosity at the lower percentages of gum. The methyl cellulose served to act as a fat barrier.
  • Example 9 gave the correct viscosity with a low addition of xanthan gum. Thus Examples 9 to 11 are suitable for microwavable coatings. A greater stability was achieved in the 3:1 water:batter mixtures and short term shelf life trials have indicated stability.
  • the mixture (250 g) was added to water (750 g) at 12°C and mixed using a Silverson high shear mixture for 27 min until a temperature of greater than 40°C was reached.
  • the viscosity readings were as follows using a number 3 spindle at 12 rpm. TIME INITIAL 1 HOUR 2 HOURS Viscosity/cp 160 210 220 Temperature/°C 40 31.5 27
  • Example 12 was repeated using 0.75% guar gum. At a mixing temperature of 40°C with a number 3 spindle at 12 rpm the viscosity of the mixture was 220 cp. This viscosity was too low for optimum use in production.
  • Examples 12 and 13 were repeated using 1% guar gum. At a mixing temperature of 40°C the viscosity using a number 3 spindle at 12 rpm was 400 cp but began to increase with time.
  • Examples 12 to 14 were repeated using 1.75% guar gum.
  • the viscosity at mixing was 650 cp but this began to increase rapidly with time. The viscosity was too high for optimum production.
  • Example 1 of WO95/30344 Food products were produced using the formulations described in Example 1 of WO95/30344 and Example 16 above.
  • Comparative Example (Example 1 of WO95/30344) Ingredients % by weight High amylose starch 48 Cellulose gum 2 Glyceryl monostearate 1 Dried whole egg 13 D-xylose 2 Enzyme additive 3 Soya Flour 31 100 The Enzyme Additive Comprised Glucono-D-lactone 18 Sodium Acid pyrophosphate (pH 4.2) 10 Mono sodium phosphate (pH 4.5) 50 Ammonium bicarbonate 19 ⁇ -Amylase (Novamyl) 3 100 The following conditions were employed.
  • the temperature of the substrate to which the coating was applied was not below -5°C and the substrate did not have any ice on the surface.
  • the presence of ice or too low a temperature may lead to incorrect levels of pick-up of the predust and batter and can result in coating "blow off" in the fryer.
  • the surface of the substrate should not be wet when entering the predust applicator because this would lead to increased levels of predust pick-up.
  • the belt speed through the batter applicator was monitored to ensure that the predust wetted out and that bald spots did not occur. Fines in the crumb in the Japanese crumb applicator did not exceed 10%.
  • the oil was fresh and the temperature was maintained at 195°C.
  • the frying period was 55 seconds to give a fully cooked coating.
  • the fried product was cryogenically freezed using liquid nitrogen to ensure that the cause of the particles reached -30°C.
  • the particles were not frozen in their packaging. Further freezing in the cold store can occur if the particles are packed with a temperature above -18°C and this can lead to moisture migration with consequent damage to the coating.
  • thermoconductive polypropylene trays were packed into thermoconductive polypropylene trays, flushed with nitrogen gas and covered with a film.
  • the oxygen content of the packaging did not exceed 0.005%.
  • the products were stored at -18 to -20°C and steps were taken to ensure that the temperature did not fluctuate during storage.
  • a standard substrate particle was employed. This had a weight of 23 g and dimensions of 9 cm x 22.5 cm x 8 mm.
  • the particle was made from textured vegetable protein blended with 8% vegetable fat. The average moisture content of the particles was 58%.
  • the particles were coated in predust, the coating composition, RHM Japanese style crumb 1060 and then flash fried.
  • the temperature of the oil was 195°C and the frying time was 55 seconds.
  • the average pick-up weights were:
  • the total average coating pick-up when cooked, ie loss of water, increase in fat was 37%.
  • a Stable Micro Systems texture analyser was used and average results were obtained from 100 tests of the standard substrate coated with the predust, batter and RHM 1060 crumb, fried at 195°C for 55 seconds. The texture analysis was undertaken when the particles were fresh from the fryer and the results are shown in the accompanying figures.
  • Figure 1 shows the profile obtained from the comparative example. This formulation is commercially acceptable and demonstrates a reasonable shelf life. A coating is considered to be unstable if it will deteriorate within 14 days even if packed in sealed containers and stored at -18°C.
  • Figure 2 shows the comparative example after storage at -20°C in a domestic freezer for 30 days.
  • Standard particles were packed in a polypropylene tray in an impervious pouch and flushed with nitrogen.
  • Four particles at a time were heated in a 850 W oven for 2.5 min.
  • the cores of the particles reached a minimum of 70°C and the particles were left to stand for 3 min before testing.
  • Figure 3 shows the comparative example after storage for 60 days.
  • Figure 4 shows the profile after storage for 14 months.
  • the crispness of the product is reflected in the jagged nature of the curves.
  • the first peak denotes the point at which the blade on the texture analyser cuts through the coating and other peaks denote the point at which the blade cuts through the coating on the base of the particle.
  • Figure 2 follows the pattern of Figure 1 but more force is required to cut the particle.
  • the first part of the curve shows a higher level of crispness with no deterioration after 30 days storage.
  • Figure 3 shows a similar curve after 60 days.
  • Figure 4 shows the coating after 30 days.
  • Figure 5 shows the coating after 60 days.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • Surgical Instruments (AREA)
  • Noodles (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Fats And Perfumes (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP96910084A 1995-04-13 1996-04-15 Microwave batter comprising amylase Expired - Lifetime EP0820239B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB9507715 1995-04-13
GBGB9507715.2A GB9507715D0 (en) 1995-04-13 1995-04-13 Microwave batter
PCT/GB1996/000909 WO1996032026A1 (en) 1995-04-13 1996-04-15 Microwave batter comprising amylase

Publications (2)

Publication Number Publication Date
EP0820239A1 EP0820239A1 (en) 1998-01-28
EP0820239B1 true EP0820239B1 (en) 2002-03-06

Family

ID=10773042

Family Applications (1)

Application Number Title Priority Date Filing Date
EP96910084A Expired - Lifetime EP0820239B1 (en) 1995-04-13 1996-04-15 Microwave batter comprising amylase

Country Status (11)

Country Link
US (2) US20020192332A1 (da)
EP (1) EP0820239B1 (da)
AT (1) ATE213915T1 (da)
AU (1) AU719600B2 (da)
CA (1) CA2218049A1 (da)
DE (1) DE69619664T2 (da)
DK (1) DK0820239T3 (da)
ES (1) ES2173276T3 (da)
GB (1) GB9507715D0 (da)
PT (1) PT820239E (da)
WO (1) WO1996032026A1 (da)

Families Citing this family (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9408882D0 (en) 1994-05-05 1994-06-22 Novus Ingredients Limited Microwave cookable food coating
DE69622873T2 (de) * 1996-11-21 2003-01-02 Nestle Sa Verfahren zur Herstellung von Mikrowellen aufwärmbaren Brotprodukte
GB2330759A (en) * 1997-10-29 1999-05-05 Danisco Reheatable coated foods
FR2852977B1 (fr) * 2003-03-28 2006-08-04 Roquette Freres Nouvelle composition a base d'amidon de legumineuses pour l'ennoblissement de materiaux, notamment a usage textile
FR2865111B1 (fr) * 2004-01-20 2008-08-29 Roquette Freres Procede d'enrobage de produits alimentaires
GB2461520A (en) * 2008-07-01 2010-01-06 Magsnack Bv Manufacturing crumb for the coating of food products
US8728554B2 (en) * 2010-01-15 2014-05-20 Crisp Sensation Holding S.A. Stabilisation of microwave heated food substrates
GB201000647D0 (en) * 2010-01-15 2010-03-03 Crisp Sensation Holding Sa Microwaveable batter
US8765202B2 (en) * 2010-01-15 2014-07-01 Crisp Sensation Holding S.A. Coated stabilised microwave heated foods
ES2444621T3 (es) 2010-01-15 2014-02-26 Crisp Sensation Holding Sa Rebozado para microondas
GB201007843D0 (en) * 2010-05-11 2010-06-23 Crisp Sensation Holding Sa Microwaveable batter
SI2481294T1 (sl) 2011-01-27 2014-12-31 Crisp Sensation Holding Sa Obdan prehranski produkt za v mikrovalovno pečico in postopek in naprave za izdelavo le tega
DK2481295T3 (da) 2011-01-27 2015-05-11 Crisp Sensation Holding Sa Fremgangsmåde til produktion af mikrobølgeegnede belagte fødevareprodukter
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
US9326537B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Microwaveable coated food product, and method and apparatus for the manufacture thereof
EP2522230B1 (en) 2011-05-13 2015-12-02 Crisp Sensation Holding SA Microwaveable batter
EP2524604B1 (de) 2011-05-17 2014-10-15 FRoSTA Aktiengesellschaft Tiefgekühltes, paniertes Lebensmittel, insbesondere Fischstäbchen
US20130156925A1 (en) 2011-12-20 2013-06-20 Crisp Sensation Holding S.A. Crumb manufacture
KR20150003086A (ko) * 2012-05-30 2015-01-08 크리스프 센세이션 홀딩 에스에이 전자레인지용 바타
EP2692242A1 (en) 2012-07-30 2014-02-05 Crisp Sensation Holding SA Microwaveable batter
EP2875732A1 (en) 2013-11-22 2015-05-27 Crisp Sensation Holding S.A. Stabilised cheese products
EP2901869A1 (en) 2014-01-31 2015-08-05 Crisp Sensation Holding SA Microwaveable batter
TW201622580A (zh) 2014-11-19 2016-07-01 松脆感控股公司 穩定食品
CA2982816A1 (en) * 2015-04-10 2016-10-13 Crisp Sensation Holding S.A. Stabilisation of heated food substrates
CN109843084B (zh) * 2016-10-13 2022-06-03 日清富滋株式会社 油炸食品用面拖混合料

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA927192A (en) * 1970-03-10 1973-05-29 Kortschot Cornelis Snack product and process
GB8704050D0 (en) * 1987-02-20 1987-03-25 Pickford K G Microwave cookable batter
GB9118241D0 (en) * 1991-08-23 1991-10-09 Novus Investments Ltd Food products
US5431944A (en) * 1994-01-28 1995-07-11 Bunge Foods Corporation Batter mix for frozen food products and method of making
GB9408882D0 (en) * 1994-05-05 1994-06-22 Novus Ingredients Limited Microwave cookable food coating

Also Published As

Publication number Publication date
CA2218049A1 (en) 1996-10-17
EP0820239A1 (en) 1998-01-28
DE69619664D1 (de) 2002-04-11
AU719600B2 (en) 2000-05-11
DE69619664T2 (de) 2002-11-07
US20030198711A1 (en) 2003-10-23
WO1996032026A1 (en) 1996-10-17
US20020192332A1 (en) 2002-12-19
ATE213915T1 (de) 2002-03-15
ES2173276T3 (es) 2002-10-16
DK0820239T3 (da) 2002-06-24
GB9507715D0 (en) 1995-05-31
PT820239E (pt) 2002-07-31
AU5339496A (en) 1996-10-30

Similar Documents

Publication Publication Date Title
EP0820239B1 (en) Microwave batter comprising amylase
EP2356911B1 (en) Microwaveable batter
EP0659049B1 (en) Use of lipase in baking
EP0839005B1 (en) Stabilisation of microwave heated foods
US8021705B1 (en) Dry mixes comprising glycerine
AU2010202796B2 (en) Preparation of an edible product from dough
EP0686348B1 (en) Bread quality-improving composition and bread producing process using the same
AU681961B2 (en) Microwave cookable food coating
AU712513B2 (en) Dry composition for batter coating comprising soft wheat flour and leavening system
CA2835812C (en) Microwaveable batter
CA1160900A (en) Frozen batter and process
US20120288592A1 (en) Microwaveable batter
EP0966199A2 (en) Enzyme-based bread improvers
US20060286241A1 (en) Edible moisture barrier compositions and methods for preparation thereof
SiSWOYO et al. Effect of lipase combined with α-amylase on retrogradation of bread
WO2014020324A1 (en) Microwaveable batter
US20150216208A1 (en) Microwaveable batter
EP2901869A1 (en) Microwaveable batter
NZ617611B2 (en) Microwaveable batter

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19971030

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE

17Q First examination report despatched

Effective date: 19990113

GRAG Despatch of communication of intention to grant

Free format text: ORIGINAL CODE: EPIDOS AGRA

GRAG Despatch of communication of intention to grant

Free format text: ORIGINAL CODE: EPIDOS AGRA

GRAH Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOS IGRA

GRAH Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOS IGRA

REG Reference to a national code

Ref country code: GB

Ref legal event code: IF02

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE CH DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE

REF Corresponds to:

Ref document number: 213915

Country of ref document: AT

Date of ref document: 20020315

Kind code of ref document: T

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REF Corresponds to:

Ref document number: 69619664

Country of ref document: DE

Date of ref document: 20020411

REG Reference to a national code

Ref country code: DK

Ref legal event code: T3

REG Reference to a national code

Ref country code: PT

Ref legal event code: SC4A

Free format text: AVAILABILITY OF NATIONAL TRANSLATION

Effective date: 20020508

ET Fr: translation filed
REG Reference to a national code

Ref country code: GR

Ref legal event code: EP

Ref document number: 20020401765

Country of ref document: GR

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2173276

Country of ref document: ES

Kind code of ref document: T3

REG Reference to a national code

Ref country code: CH

Ref legal event code: NV

Representative=s name: E. BLUM & CO. PATENTANWAELTE

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed

Effective date: 20021209

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: MC

Payment date: 20030317

Year of fee payment: 8

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: LU

Payment date: 20030605

Year of fee payment: 8

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20040415

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20040430

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: PT

Payment date: 20041015

Year of fee payment: 9

Ref country code: NL

Payment date: 20041015

Year of fee payment: 9

Ref country code: IE

Payment date: 20041015

Year of fee payment: 9

Ref country code: GB

Payment date: 20041015

Year of fee payment: 9

Ref country code: FR

Payment date: 20041015

Year of fee payment: 9

Ref country code: DE

Payment date: 20041015

Year of fee payment: 9

Ref country code: CH

Payment date: 20041015

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: SE

Payment date: 20041019

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: ES

Payment date: 20041020

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: AT

Payment date: 20041021

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FI

Payment date: 20041022

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DK

Payment date: 20041025

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GR

Payment date: 20041027

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: BE

Payment date: 20041117

Year of fee payment: 9

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES;WARNING: LAPSES OF ITALIAN PATENTS WITH EFFECTIVE DATE BEFORE 2007 MAY HAVE OCCURRED AT ANY TIME BEFORE 2007. THE CORRECT EFFECTIVE DATE MAY BE DIFFERENT FROM THE ONE RECORDED.

Effective date: 20050415

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050415

Ref country code: GB

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050415

Ref country code: FI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050415

Ref country code: AT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050415

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050416

Ref country code: ES

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050416

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050430

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050430

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050430

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DK

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20050502

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20051017

BERE Be: lapsed

Owner name: *NOVUS FOODS LTD

Effective date: 20050430

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NL

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20051101

Ref country code: DE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20051101

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20051103

REG Reference to a national code

Ref country code: DK

Ref legal event code: EBP

EUG Se: european patent has lapsed
REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20050415

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20051230

NLV4 Nl: lapsed or anulled due to non-payment of the annual fee

Effective date: 20051101

REG Reference to a national code

Ref country code: FR

Ref legal event code: ST

Effective date: 20051230

REG Reference to a national code

Ref country code: ES

Ref legal event code: FD2A

Effective date: 20050416

BERE Be: lapsed

Owner name: *NOVUS FOODS LTD

Effective date: 20050430